The Air Fryer Char Siu My Dad's Made 100,000 Times

Ingredients

• 30 ml (2 tbsp)ground bean sauce
• 30 ml (2 tbsp)hoisin sauce
• 1 piecered fermented bean curd
• 15 ml (1 tbsp)Shaoxing wine
• 15 ml (1 tbsp)red wine
• 10 ml (2 tsp)garlic salt
• 30 ml (2 tbsp)sugar
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)five spice powder
• 680 g (1.5 lb)pork butt
• 30 ml (2 tbsp)honey

Instructions

1. 1

   Mix the marinade

   In a small bowl, combine the ground bean sauce, hoisin sauce, red fermented bean curd, Shaoxing wine, red wine, garlic salt, sugar, black pepper and five spice powder.

2. 2

   Cut the pork

   Cut the pork butt into thin pieces, slicing with the grain. If needed, cut them to a length that fits your air fryer tray.

3. 3

   Bring to room temperature

   About 1 hour before cooking, take the pork out of the fridge and leave it to come to room temperature.

4. 4

   Glaze and rest

   Optionally, glaze the pork with honey again. Leave the meat to rest for 10 to 20 minutes before slicing.

What is char siu?

Char siu is a Cantonese-style roast pork known for its savoury-sweet seasoning and lacquered finish. The name refers to the traditional method of roasting pork on skewers.

This version uses an air fryer, with bean sauces, fermented bean curd and spices building the flavour. Honey is used as a finishing glaze, though the supplied method does not give air-fryer settings or a cooking duration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 29g protein, 20g carbs, 34g fat.

Pork butt supplies most of the protein and fat, while the sugar, hoisin sauce and honey contribute carbohydrates. The sauces and garlic salt also make sodium a notable part of each portion; serve with plain rice and vegetables, and keep any extra salty sauce modest.

How the marinade works

Sauces: Ground bean sauce and hoisin provide the savoury, sweet base, while red fermented bean curd adds a distinctive fermented note. Shaoxing wine and red wine round out the mixture.

Seasoning: Garlic salt, sugar, black pepper and five spice powder bring salt, sweetness and warmth. Mix thoroughly so the bean curd is distributed through the marinade.

Cutting the pork

Thin pieces: Cutting the pork butt into thin pieces gives the marinade more surface to coat. Keep the pieces going with the grain, as directed.

Tray fit: Trim the pieces to a length that fits your air fryer tray if necessary. Avoid assuming a particular thickness or cooking time, since neither is given in the supplied method.

Getting ready to cook

Room temperature: The method calls for taking the pork out of the fridge about 1 hour before cooking. This is the only stated timing before the cooking stage.

Air-fryer settings: No temperature or air-frying duration is provided in the method. Use the original publisher’s instructions for those details rather than guessing, and check that the pork is cooked through before serving.

Glaze and resting

Honey finish: The method says to glaze the pork with honey again if desired. Its sweetness complements the savoury marinade and helps give the outside a glossy appearance.

Resting: Leave the meat for 10 to 20 minutes before slicing. Resting gives the juices time to settle and makes the pork easier to portion.

What to serve with char siu

Rice: Serve the pork with plain steamed rice to balance its concentrated sweet-savoury flavour. Add a green vegetable, such as pak choi or broccoli, for a simple side.

Fresh contrast: Cucumber or lightly dressed greens can make a refreshing accompaniment. Keep sauces on the side if you want to control how salty or sweet the meal tastes.

Recipe notes & tips

• Mix the marinade until the red fermented bean curd is evenly broken up.
• Cut the pork into thin pieces and keep the direction of the grain as specified.
• Check that every piece will fit on the air fryer tray before cooking.
• Take the pork out of the fridge about 1 hour before cooking, as the method directs.
• Treat the second honey glaze as optional.
• Rest the meat for 10 to 20 minutes before slicing.

Variations

• More spice: Add extra black pepper to the marinade to sharpen its warmth.
• Sweeter finish: Use the optional honey glaze for a more pronounced sweet coating.
• Rice bowl: Slice the cooked pork and serve it over steamed rice with vegetables.
• Fresh side: Pair the pork with cucumber or lightly dressed greens for contrast.

Common mistakes to avoid

• Uneven marinade: Break up the fermented bean curd well so its flavour is distributed.
• Pieces too long: Cut the pork to fit the air fryer tray before cooking.
• Skipping the warm-up: Take the pork from the fridge about 1 hour before cooking, following the method.
• Assuming cooking settings: The supplied method gives no temperature or air-frying time; consult the original instructions.
• Slicing straight away: Rest the pork for 10 to 20 minutes before cutting.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat until hot throughout; the supplied method does not give a reheating setting.

Frequently asked questions